Food safety and quality management
The AWRI was involved in formulating the From grapes to glass program, which was published in August 1997 and enhanced with a simple HACCP (hazard analysis and critical control point) module in 1999. Interest from producers remains greatest in the HACCP module—a simple program delivered in a one-day course that incorporates an HACCP-type food safety plan. This module was designed to satisfy the requirements of the proposed changes to the food hygiene regulations, and meet the needs of smaller-scale wine production businesses. The From grapes to glass program provides a simple and relatively cheap program that uses a staged approach in the attainment of internationally recognised standards, starting from the Codex HACCP principles and leading to the full ISO 9000 quality management standard. More information about courses can be obtained by contacting the SA Wine Industry Association on (08) 8222 9277.
- Download the Grapes to Glass brochure (629 Kb PDF file).